Thursday, January 29, 2009

No, I can't play the flute. But I can make flutes out of tuille batter and then fill them with Tiramisu. And you can almost hear an orchestra playing in your head when you eat one!

The Daring Bakersreally had a good time with this one. This month's challenge is brought to us by Karen of Bake My Dayand Zorra of 1x Umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Using a hand whisk or a stand mixer fitted with the paddle (low speed) cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes.

I've made a square stencil on a plastic plate. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Bake squares in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. I've rolled mine on a tube, to make flutes. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again.

A thin coat of chocolate can't hurt

For the Tiramisu Flutes you'll need:

Melted semi-sweet chocolate

Mascarpone/vanilla cream

Cocoa sponge cake

Coffee/Amaretto bagna

Tuille flutes

Crushed tuille pieces (use the ugly ones)

Start by painting melted chocolate inside the flutes when they're shapped and cooled. This besides adding a nice "chocolatey" flavour, will prevent the flute from being soggy by the contact with the cream. Take to the fridge to harden.

Luscious mascarpone cream

MASCARPONE/VANILLA CREAM

1 cup mascarpone

1/2 cup whipping cream

1/2 vanilla bean (or a tsp vanilla extract)

4-5 tbsp sugar (adjust to your liking)

Cut the vanilla beat in half and scrape the interior. Beat with a hand or stand mixer with the wisk attatchment, the mascarpone, vanilla and sugar for 1-2 minutes. Add the cream little by little and after you add it all, beat for a couple of minutes more to thicken.

Put the cream in a pastry bag or a ziplock bag and fill the flutes (after the chocolate is harden). Try not to eat them at this point. Take to the fridge.

I like to think of them as chocolate corks.

COCOA SPONGE CAKE

60 gr (2 oz) sugar

50 gr (1.7 oz) flour

2 tsp cocoa powder

2 eggs

Beat the eggs and sugar until they double the volume. Sift flour and cocoa and carefully add to the egg/sugar mixture. Bake in a pre heated 180ºC (350ºF) until a toothpick comes out clean. Time will depend on your pan. I baked mine a in a mini loaf pan, since this is a very small batch.

Mix about 1/3 cup of coffee with 2 tbsp of Amaretto to make a bagna (syrup) Cut round pieces of the sponge cake (I've used an apple corer) and drop them in the coffee to moisten. Put one at each end of the flutes. And again take to the fridge.

"Close" the ends of the flutes by dipping them in melted chocolate and while the chocolate is still wet dip the ends in tiny pieces of crushed tuilles.

Again take to the fridge until is time to enjoy. Then just bite and start hearing that orchestra...

I loved these! The crunchy tuille, the creamy mascarpone cream, the moist cake, the touch of chocolate, yep all the different textures did it for me!

Ok, you can take this last bite and then go and check all the other tuille creations!

WOW this is sooooo different and refreshing. I love taking classics and thinking outside the box to form new creations with them. You are one of the pros at twisting original ideas into wonderious new and modern goodies.cheerio to youuuuuuuuu! :)

ha ha I love when you say "try not to eat them at this point" Umm yeah, that would be very hard.Your talent never ceases to amaze me. You know, we need to think about that little bakery in paris....ahhh.